Seolleongtang
Beef bone broth turned milky white by time alone, served unseasoned.
by abex (a flickr user) · CC BY-SA 2.0 · Wikimedia Commons
Seolleongtang is beef bones boiled long enough that the broth turns opaque and white. No ingredient produces that colour; only hours do. A few slices of meat sit in it, sometimes thin wheat noodles, and it arrives with neither salt nor sauce. On the first sip it can taste like almost nothing, and that is the design.
Season it yourself from the salt and pepper on the table, then add far more chopped spring onion than feels reasonable. Tip in the rice and eat with a spoon, alternating with kkakdugi, the cubed radish kimchi that supplies the acidity the broth lacks. Many people also pour a little of that kimchi's juice straight into the bowl.
- Spice
- Not spicy
- Format
- Individual portion
- Beginner-friendly
- 3/3
- Main ingredients
- Beef · Rice
Editorial scale — actual heat varies from one kitchen to another. Editorial assessment.
We don't list allergens: recipes vary from one restaurant to another. For any allergy or dietary restriction, ask the restaurant directly.
Served with
kkakdugi · steamed rice · salt and spring onion
Tip — Do not expect a seasoned broth on arrival; here the seasoning is part of the meal and happens in your bowl.
Where to eat it in Paris
No address is listed yet for this dish.
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